Quick & Easy Egg Salad

Let’s talk about egg salad – one of those classic lunch options that never gets old. I’ve been making this recipe for years, and it’s become my go-to when I need something quick and filling. My kids actually get excited when they see me pulling out the eggs to boil, knowing what’s coming next.

The beauty of egg salad is how simple it is to throw together. I usually boil the eggs while I’m cleaning up after breakfast, let them cool while I tackle a few chores, and then mix everything up just in time for lunch. No fancy ingredients needed – just good old-fashioned staples from your fridge.

Whether you’re packing lunches for work, planning a picnic, or just craving a satisfying sandwich, this egg salad recipe has got you covered. I like mine on toasted bread with crisp lettuce, but my husband prefers his wrapped in a tortilla. Either way, it’s a winner.

What Kind of Eggs Should I Use?

For egg salad, regular large chicken eggs from the grocery store work perfectly fine, but farm-fresh eggs can add an extra special touch with their darker, more orange-colored yolks. The most important thing is making sure your eggs are fresh – check the date on your carton and do a quick float test if you’re unsure (fresh eggs sink in water, while older ones float). When it comes to cooking them, older eggs (around 1-2 weeks old) are actually easier to peel than super fresh ones, which can be helpful when making egg salad. Just make sure to choose large eggs as specified in the recipe, since medium or extra-large eggs would throw off the proportions with the other ingredients.

Options for Substitutions

This classic egg salad recipe is pretty adaptable – here’s what you can switch up:

• Mayo: Not a mayo fan? Greek yogurt works great as a healthier swap – just know it’ll be a bit tangier. You could also use mashed avocado for a different twist, though it’ll change the color slightly.
• Dijon mustard: Regular yellow mustard works in a pinch, or try whole grain mustard for extra texture. If you’re out of mustard completely, a splash of apple cider vinegar can add that tangy kick.
• Red onion: Feel free to use white or yellow onion, or even green onions if that’s what you have. Shallots make a nice mild substitute too.
• Fresh herbs: No fresh herbs? Use 1 teaspoon dried dill or dried chives instead (dried herbs are more potent than fresh). Parsley or tarragon would work nicely too.
• Lemon juice: White vinegar or apple cider vinegar can step in for lemon juice – just start with half the amount since vinegar is stronger.
• Capers: Skip them entirely or try finely chopped pickles or olives for that salty bite.

Watch Out for These Mistakes While Cooking

The biggest mistake when making egg salad is overcooking the eggs, which leads to that unappetizing green ring around the yolk and a rubbery texture – instead, place eggs in cold water, bring to a boil, then remove from heat and let sit covered for exactly 10 minutes. Another common error is not cooling the eggs completely before peeling, which can make the shells stick and tear up your eggs – place them in an ice bath immediately after cooking and let them cool for at least 10 minutes. Chopping the eggs while they’re still warm is also a no-no, as it can make your egg salad mushy – wait until they’re completely cool, then chop them into evenly-sized pieces for the best texture. For extra flavor and the perfect consistency, let your finished egg salad chill in the fridge for at least 30 minutes before serving, allowing all those tasty ingredients to meld together.

What to Serve With Egg Salad?

Egg salad is such a lunch-time favorite, and there are so many great ways to serve it! The most classic option is to make it into sandwiches using your favorite bread – I’m partial to whole grain or sourdough, but any good quality bread will do. For a lighter lunch, try serving your egg salad on a bed of crisp lettuce leaves, or use it to top sliced cucumbers and tomatoes for an easy low-carb option. To round out your meal, add some crunchy sides like potato chips, pickle spears, or a handful of fresh raw veggies – the contrast in textures makes everything more interesting.

Storage Instructions

Keep Fresh: Your egg salad will stay good in the fridge for up to 3-4 days when stored in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving since the mayo might separate a bit.

Make Ahead: This is a great recipe to prep in advance for quick lunches. You can boil the eggs and chop the veggies a day ahead, keeping them separate in the fridge. When you’re ready, just mix everything together with the mayo and seasonings – it’ll take just a few minutes to assemble!

Food Safety Tip: Since this contains mayo and eggs, don’t leave it sitting out at room temperature for more than 2 hours. If you’re packing it for lunch, use an ice pack to keep it cool. And remember – if it starts to smell funny or look watery, it’s time to say goodbye!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	30-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 8-12 g

Ingredients

• 6 large eggs
• 1/4 cup mayo
• 2 to 3 teaspoons dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sea salt
• Ground black pepper to taste
• 1/4 cup small diced red onion
• 1 tablespoon sliced fresh chives
• 1 tablespoon chopped fresh dill
• 1 teaspoon capers (optional)

Step 1: Hard Boil and Prepare the Eggs

Begin by hard boiling your eggs using your preferred method until they are cooked through.

Once boiled, allow the eggs to cool enough to handle safely.

Peel the shells off the eggs and chop them into bite-sized pieces.

Set them aside for later use.

Step 2: Prepare the Dressing

In a medium-sized bowl, combine the dressing ingredients.

Whisk together the mayonnaise, mustard, lemon juice, salt, and several grinds of black pepper until the mixture is smooth and well combined.

Step 3: Combine the Ingredients

Mix finely chopped onions into the dressing to incorporate their flavor.

Gently fold in the chopped hard-boiled eggs, along with chives, dill, and capers, if desired.

Stir carefully to ensure all ingredients are evenly distributed throughout the salad.

Step 4: Chill and Serve

Cover the bowl with plastic wrap or a lid and chill the egg salad in the refrigerator for about 20 minutes to allow the flavors to meld together.

After chilling, give the salad a stir, then taste and adjust the seasoning if needed.

Serve the egg salad on its own or as a filling for sandwiches or wraps, and enjoy!